MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: BASIL'S CRAB CAKES, LOUISIANA-STYLE
  Categories: Seafood
       Yield: 8 servings
  
       8 oz Blue crab meat, shredded
       8 oz Snow crab meat, shredded
       8 oz Shrimp, peeled, deveined
            -and coarsely chopped
     1/4 c  Green bell pepper, diced
     1/4 c  Red bell pepper, diced
     1/4 c  Scallions, diced
     1/4 c  Dijon mustard
            Salt and pepper to taste
       1 tb Cajun spice (not too salty)
   2 1/2 c  Basil’s Garlic Mayonnaise
   1 1/2 c  Coarse bread crumbs, plus
            - 1/4 c for dusting cakes
            Oil for sauteing
            Basil’s Champagne Sauce
            Green olives (garnish)
            Chopped tomatoes (garnish)
  
   1. Combine crab meat and shrimp in a bowl. Add peppers and scallions;
   mix with a wooden spoon. Add mustard, salt, pepper, Cajun spice and
   garlic mayonnaise; stir. Stir in 1 1/2 cups bread crumbs, mixing
   until thoroughly blended.
   
   2. Shape mixture into 8 patties, each about 3 inches wide and 3/4 inch
   thick. Sprinkle both sides with remaining 1/4 cup bread crumbs.
   
   3. Heat oil in a skillet until very hot. Add crab cakes and saute on
   both sides until browned, about 5 minutes per side.
   
   4. Bake crab cakes in a preheated 400-degree oven until crisp, about 5
   minutes.
   
   5. Spoon 1/4 cup Champagne sauce on each of 8 serving plates. Place a
   crab cake on each plate. Garnish with green olives and chopped
   tomatoes, if desired.
   
   Source: Basil’s Restaurant in Michigan City, Indiana.
  
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